​Food For Thought

It's easy to have a love/hate relationship with these temperamental yet exquisite (and gluten free!) cakes..(or are they pastries?)​I've tried many, many recipes, but recently found the Wilton recipe to be the simplest and most foolproof, plus quantities are in cups not grams! The full wilton recipe is http://www.wilton.com/french-macaron-cookies/WLPROJ-8606.html.

I use Bob's Red Mill almond flour as it's superfine and makes for a smooth batter. You can see a picture of some of my summer macarons at www.bobsredmill.com/almond-meal-flour/reviews/?p=2 ( thanks Bob ! ), I love using your almond flour and am honored to be featured on your site )​( pictured here are late summer Raspberry, Salted Caramel, Oregon Hazelnut and Lemon Lime.)Here's the recipe, with my own adjustments:

Put the almond flour and confectioners sugar in a food processor and whirl a couple of times till thy are just mixed together.Do not overmixIn a clean grease-free bowl, whisk the egg whites, salt and cream of tartar together till foamy. Add the granulated sugar and whisk till thick and holds stiff peaks. Gently stir in flavor and color*Gently fold in the almond flour mixtures and stir till well blended and the mixture has a 10 second hold - meaning when the mixture is dropped from a spoon it blends into the remaining mixture by the count of 10. * if making more than one color and/ or flavor, mix in the almond flour first, and before fully blended, divide mixture into separate bowls, add color and flavor, and mix in with the last few strokes of blending.Pipe mixture into 1" rounds on a Silpat or parchment paper. Let sit for 30 minutes.eat oven to 275FBake for 18-22 minutes, depending on your oven. I check at 18, and have found 20 minutes works for a smooth crust, well formed "feet" and most but not wet inside .Let cool, then peel away from the paper or Silpat

Sandwich together with Flavored Buttercream, whipped cream or preserves​Unfilled macarons can be frozen for up to 1 month.